1/2 cup sweet rice flour
1/2 cup sugar
1/4 tsp baking powder
1/2 cup water
1/4 cup plus 2 tbsp full fat coconut milk from a can (no gums or thickeners or your mochi will not form)
1/2 tbsp neutral oil
1 tbsp rosewater
one drop red food coloring (optional)
Preheat oven to 275 degrees. Line a 9×9 glass baking dish with parchment paper.
In a large bowl, whisk together the sweet rice flour, sugar, and baking powder. In a separate bowl, whisk together the coconut milk, oil, rosewater, and food coloring. Add the wet ingredients to the dry and whisk until the mixture is smooth and no lumps remain. You don’t have to worry about overmixing since mochi is supposed to be sticky so be sure to eliminate any lumps!
Pour the mixture into the lined baking dish. Cover tightly with foil (very important) and bake for 60 minutes. The mochi is done when it is soft and gelatinous but holds its shape when touched. Let cool completely or overnight.
Dust a surface with tapioca starch (alternatively, you can simply use more sweet rice flour) and turn the mochi onto the surface. Sprinkle starch over the mochi. Wrap a knife in Saran wrap to prevent the mochi sticking. Using the wrapped knife, cut the mochi into small pieces, then dust again with starch or flour, and serve. You can use a cookie cutter to cut the mochi into cute shapes too!
Yield: 8 servings